Subject: RECIPE: Egg mousse
From: mgh@mtuni (Marcus G. Hand)
Date: 31 Oct 86 11:41:50 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE EGG-MOUSSE A "30 Jun 86" 1986
.RZ "EGG MOUSSE" "Simple appetizer for summer days"
This dish was served at a dinner I was invited to at the Vice-Chancellor's
Lodge at the University of Liverpool when I was a student.
Mrs. Whelan, the VC's wife, gave me the recipe later.
.IH "serves 6"
.IG "6" "hard-boiled eggs"
.IG "1 tsp" "gelatine" "5 ml"
.IG "1 Tbsp" "Worcestershire sauce" "15 ml"
.IG "2 tsp" "anchovy essence" "10 ml"
.IG "5 fl. oz" "chicken stock" "150 ml"
.IG "1 cup" "whipped cream" "250 ml"
.IG "" "paprika"
.IG "" "salt"
.PH
.SK 1
Finely chop the egg whites.
.SK 2
Sieve the egg yolks.
.SK 3
Add gelatine to chicken stock and heat until it dissolves.
Cool and allow mixture to begin to set.
.SK 4
Put stock and seasoning into whipped cream.
Fold in yolks and whites, place in dish, and chill.
.SK 5
Decorate and serve.
.NX
A nice way to decorate is to peel some white grapes and chill.
Then before serving spread thinly a little
caviar on top and place halved
grapes on top of that.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 minutes preparation, several hours chilling.
.I Precision:
Measure gelatine and stock.
.WR
Marcus G Hand,
AT&T Information Systems, Middletown, New Jersey, USA
mtuni!mgh